Pizzaiola Risotto, a quick and tasty first course, perfect for a family everyday lunch. Who doesn’t love pizza? I’d say it’s definitely one of everyone’s favorite dishes, young and old. So what better occasion to please everyone in the family once in a while? The recipe is very simple and quick, because it’s prepared in a pressure cooker, like tomato and potato risotto. In today’s version, I replaced the potatoes with pizza mozzarella, which makes everything super stringy and tasty. No need to bake the risotto if you add the mozzarella immediately after cooking, during the stirring process.
Alternatively, if you want to prepare this delicious first course in advance, you can add the cheese and transfer the risotto to a baking dish to put it in the oven just before serving, just enough time for the mozzarella to melt. Curious to find out how to make it? Let’s head to the kitchen, because the pressure cooker pizzaiola risotto will be ready in a click!
If you are interested in other pressure cooker first course recipes, also read:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: All seasons
- Energy 478.73 (Kcal)
- Carbohydrates 57.53 (g) of which sugars 2.16 (g)
- Proteins 15.92 (g)
- Fat 18.57 (g) of which saturated 2.10 (g)of which unsaturated 1.06 (g)
- Fibers 2.15 (g)
- Sodium 729.56 (mg)
Indicative values for a portion of 366 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cups Carnaroli rice
- 1 1/2 tbsp extra virgin olive oil
- 1 white onion
- 1 1/3 cups tomato passata
- 3/8 cup dry white wine
- 3 cups vegetable broth
- 5 3/4 oz mozzarella for pizza
- 1/4 cup grated Parmesan cheese
- dried oregano (to taste)
Tools
- Pressure cooker
- High-sided casserole
- Cutting board
- Knife
Steps
First, prepare the vegetable broth and keep it warm. Then clean the onion and chop it. Sauté it in the pot with the oil over low heat to prevent burning. Once it has softened, add the rice and toast it over high heat for a couple of minutes. Then deglaze with the white wine and let the alcohol evaporate.
Next, add the tomato passata, the broth, and adjust the salt. Close the pot and bring it to maximum power. From the start of the whistle, cook for 4 minutes. Obviously, cooking times are relative as they depend on the type of pot you have.
While the risotto is cooking, cut the mozzarella into small cubes. After the cooking time, gradually release the steam and open the pot. Stir in grated cheese, oregano, and the previously cut mozzarella.
Mix well until the mozzarella is melted and serve at the table.
Storage and Tips for Pizzaiola Risotto
Pizzaiola risotto can also be prepared in advance and placed in the oven, just enough time for the mozzarella to melt. It can be stored in the refrigerator for 1 or 2 days in a container with a lid.
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FAQ Questions and Answers for Pizzaiola Risotto
Can I use basil instead of oregano?
Yes, of course, you can substitute oregano with fresh basil.
What can I substitute mozzarella with?
As an alternative to mozzarella, you can use provola, scamorza, or other melting cheese of your choice.
